Bad news first: do not waste your time and good asparagus on this ridiculous shaving/blanching/drying/microwaving probably-molecular gastronomy nonsense. What I ended up with were beautiful ribbons of asparagus stuck to my plate and blah as could be. No crunch, no essence of asparagus. Dios mio.

HOWEVER, I do feel that we have a winner, and that is: kofta sliders, grilled asparagus and cumin-coriander aioli. Pretty, n’est-ce pas?

SUBSCRIBE

Need an idea for dinner?Want to host a party butneed organizational tips? Wondering what an ingredientis or how to use it? Have a favorite kitchen tool or tip?Ask your questions and share your ideas below, and read Community Questions here: